Machete Tequila + Tacos second location is across from the newly restored Denver Union Station.
Denver may be better known for its burritos, but the Mile High City has its fair share of tacos, both famous and traditional. You might have heard of Pinche Taqueria. Or breakfast taco joint Moontower Tacos opened by a former Austinite. Dallas-based Rusty Taco also has an outpost in nearby Aurora, Colorado. Or Taqueria Mi Pueblo, serving everything from lengua and tripe to, yes, burritos.
Due to a busy schedule during a work trip to Denver, I was unable to visit any of those taco joints. I did, however, get to squeeze in time at the second location of Machete Tequila + Tacos.
An upmarket spot serving creative yet traditional tacos from chef José Avila, Machete’s flagship opened in the Cherry Creek neighborhood in 2011 and quickly garnered praise. The Lower Downtown branch across from Union Station fired up its kitchen this year. It was also on the receiving end of critical and popular response.
It’s easy to see why. Continue reading
Taco Flats’ modern and sleek exterior.
Taco Flats was the taqueria I most anticipated in 2014. Named, with permission, after a legendary Austin bar and rock club, the business from owner Simon Madera, a Rio Grande Valley native and restaurant industry veteran, opened in November. It has become something of a craft beer bar-modern taqueria along a stretch of Burnet Road that is becoming a taco hub. The taqueria is in the same strip center as the brick-and-mortar home of fancy lonchera Peached Tortilla and a short walk from Fork and Taco, which has an Uchi alumnus in its kitchen. Fork and Taco is an admirable restaurant that understands the importance of the handmade tortilla, but this is a review of Taco Flats, not Fork and Taco. That post is forthcoming.
As I mentioned, the wait for Taco Flats’ opening was worth it. From the moment you open the door, you know you’re in for something different. Continue reading
A trio of fused tacos.
John Tesar is a damn great chef. He is also as adept at navigating social media as he is the nuances of aging meat and fine seafood. His knack for promotion via Twitter and Facebook has, in the eyes of others in the restaurant industry, given them permission to flex their muscles. Where Tesar has succeeded, most others have bombed.
Fusion Taco in Houston, a food truck that went brick-and-mortar in 2013, is one such case. Co-owner Julia Sharaby, reportedly having taken issue with a perceived dis from Alison Cook and being left off the Houston Chronicle restaurant critic’s Top 100 Restaurants list, let loose her fury. It was noted by a couple of food blogs, but that was it. Flash and fizzle. The food at Fusion Taco is much the same. Continue reading
Photography: © 2014 by Alex Farnum
This is an excerpt of a book review that originally appeared on Cowboys & Indians magazine’s website. Read the entire post at www.cowboysindians.com.
There is a small group of taquerias and food trucks pushing the boundaries of the taco in the United States. Wes Avila’s Guerrilla Tacos; Guisados from Armando De La Torre Sr. and Armando De La Torre Jr.; Alex Stupak’s Empellón in New York; Revolver Taco Lounge from the Rojas family in Fort Worth, Texas; Taqueria Feliz in Philadelphia, where Lucio Palazzo helms the kitchen; and Antique Taco in Chicago are all part of that company. And then there is Tacolicious from husband and wife Sara Deseran and Joe Hargrave with executive chef Telmo Faria in San Francisco.
What Tacolicious and the others understand is that there exists a tradition that must be acknowledged. They remain faithful to it and have discovered how to play with their food within the boundaries, although they’re not afraid to punch the occasional hole in the barrier. These restaurants offer a mix of classic options and dishes that allow them to flex creative muscle, usually with an eye toward high-quality local, seasonal foods.
With Tacolicious: Festive Recipes for Tacos, Snacks, Cocktails, and More (Ten Speed Press, 2014) by Sara Deseran and Joe Hargrave, Tacolicious has planted itself firmly in that foundation.
Read the rest and get recipes at www.cowboysindians.com.
Just in case you didn’t know what this truck sold.
Fort Worth has a wealth of loncheras. They’re stationed at the far end of grocery store parking lots, they’re parked alongside convenience stores—wherever they call roll up and set a table with a few chairs. That’s where I found Taqueria Eva’s, a taco truck on the city’s Northside.
An older gentleman sat reading a newspaper in the truck’s cab as a friend and I walked up to the lonchera. As we stepped up to the ordering window, a boy young enough to be the man’s son it open, took our order and immediately set to making our tacos, working the flattop and heating the tortillas like he—a kid—was a seasoned taquero. Continue reading
Morales Restaurant specializes in Huastecan food.
Increasingly I see all antojitos and vitamin T comidas (tacos, tamales, tortas, huaraches, etc.) as being in this website’s wheelhouse. This is especially true when a restaurant makes something from scratch. Perhaps a taco spot serves mass-produced tortillas for its tacos but reserves handmade masa for tlayduas. The tacos could be outstanding while the tlayudas send one reeling into another dimension. Tacos are on the menus of most Mexican eating establishments but when it comes to a particular restaurant, perhaps they do something killer or so regionally specific an order of that signature item along with tacos, in my case, is the appropriate order. It should be the order.
Morales Restaurant in Oak Cliff’s Dells District is such a place. The rare spot in the Dallas area specializing in the food of La Huasteca, a region of Mexico encompassing parts of San Luis Potosi, Veracruz, Hildago, among other Mexican states and named for the indigenous group the Huastec, Morales came recommended by Obed Manuel, occasional contributor to the Taco Trail. His father hails from La Huasteca and swears by Morales Restaurant. The small eatery, about six tables in a sparse, narrow front dining room with two more rooms in the rear, is in the same commercial strip as Hardeman’s BBQ and my barber shop. It also shares a wall with another Mexican joint, Fito’s #3, an outpost of the local chain specializing in the food of Monterrey, Mexico (far from La Huasteca).
Morales’ specialty is zacahuil, a banana leaf-wrapped tamal prepared for celebrations—weddings, baptisms, quinceñeras—because they feed large parties. How is a tamal supposed to serve 10, 20, 50 people? When the tamal in question is a behemoth that can reach up to 15 feet or longer. It’s a gold mine of a food. The serving I enjoyed was spooned from the larger tamal and came packed with shredded pork cooked in a stew of chile colorado chunky with pearls of fragrant masa. The aroma of banana leaf lingered warmly, as did the spice, which was constant but not crippling. For this alone Morales is remarkable.
But it’s more than a bastion for such a regional dish and kin like bocoles and migadas. Continue reading
The restaurant and tortilleria share real estate.
La Mexicana Tortilla Factory supplies taquerias and Mexican restaurants across North Texas, including El Come Taco. And for large-scale production, the tortillas the Duncanville, Texas, operation has been selling for nearly 20 years are dependable and respectable Rarely has the use of La Mexicana tortillas resulted in a poor taco for me. Occasionally, even though the tortillas aren’t fresh-off-the-press job, their application can push a mediocre taco into the realm of admirable nosh.
Unfortunately that wasn’t the case when I lunched at the seven-year-old restaurant attached to the tortilleria, Sabor a la Mexicana. The kitsch factor was turned up to 11, though. In the desolate Sunday afternoon parking lot, rusted sculptures of banditos and musicians adorned in spark plugs welcomed us.
While we ordered, the server told my wife that the restaurant is known for its enchiladas. That’s all she needed to hear to request the spinach enchilada platter: fresh spinach (Sabor’s website makes it clear it doesn’t use frozen or reheated ingredients) cozy in corn tortillas topped with silky sour cream sauce, not the magic shell stuff. They were excellent examples of a Tex-Mex specialty. My wife went so far as to call them the best spinach enchiladas she’s ever had. Continue reading
After seven days of North Texas Beer Week, you’re gonna need some tacos. Your amigos at Four Corners Brewing Co. and the Taco Trail got you covered during everyone’s favorite night of the week, TACO NIGHT, Thursday, Nov. 6.
Dallas’ best taquerias will serve el verdadero sabor (the true taste) of Mexico with tacos de trompo. In their Dallas debut, Dos Primos Tacos will present their northern Mexico style of trompo; featuring pork seasoned with a paprika-based marinade. Mexico, DF-style tacos will be well represented with three top Dallas taquerias including El Tizoncito, El Come Taco and Urban Taco. We’re excited to bring them all together.
You need tacos and tacos need beer! Four Corners will have a plenty of variety on hand. Seasonals, special TACO NIGHT release and year-round offerings as well.
General admission, $25, gets you a taco from each vendor, sides and garnish and four 12-ounce pours to wash it all down. Tacos-only passes cost $15. Hot dog truck Eat Jo Dawgs will sell franks for the kiddies. Nos vemos pronto!
When: Thursday, Nov. 6, 6 p.m.
Where: Four Corners Brewing Co., 423 Singleton Blvd., in Trinity Groves
Tickets: $25, $15, available at Prekindle.
Photo: Markus Pineyro
Make time for Taco Stop.
There are taquerias I visit for years before writing about them. It’s not that the taquerias are played out or that I want to keep them to myself. Sometimes, when juggling a day job, a family and get-in-the-way adult stuff, I just want to eat at a place I know is good and don’t get around to completing a review. Taco Stop, a two-year-old walk-up joint in the Dallas Design District, has been one of those taquerias. But it’s more than good. Taco Stop is fantastic.
It’s been that way almost since the beginning. Weeks after its 2012 opening, a friend and I dropped into Taco Stop for breakfast and had our ordered bungled. It didn’t matter. An order of Taco Stop’s breakfast tacos are a great way to start the morning, especially if you’re going “all in.” This deluxe breakfast taco is equipped with bell peppers, onions and bacon or chorizo, giving you bites of sweet and salty. A follow-up visit did not disappointment. Continue reading
Head’s up. It’s taco time.
“One Shot” is an occasional series reviewing non-taquerías’ tacos.
The last time I saw my maternal grandfather, a hulk of a man, I was 5 years old. He had walked through the house carrying a lechon—a spit-roasted whole pork—across his shoulders into the backyard and on to the table where the rest of the food for the family feast was arrayed. He gently set down the pig in the center of the table while I stood at the end barely tall enough to look over the top. And in what seemed a continuous motion from the crispy brown animal to his placing his leathered hands under my arms, lifting me onto the table and sitting me crossed-legged face-to-face with our meal. No sooner had he said, “You’re first, Joseito,” than I had clasped the face of the pig behind the cheeks and yanked the whole thing off. In one piece. It was glorious. I gnawed on the ears and tried to pull the snout, a few singed bristles sprouting from it off the rest of the rough, salty skin. The cloudy white pad of fat on the backside of the face brushed my lips and chin. I loved that day.
When dinner plans were recently thrown for a loop and a friend mentioned the crispy pig’s head at John Tesar’s Knife steakhouse, I relived that day in an instant and said, “Yes.” Continue reading